Bakezilla: Pretty Girls Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Best Chocolate Frosting, Period.

Posted: August 8, 2010 | Author: Bakezilla | Filed under: Bakezilla | No Comments »

Hi All-

Summer, it seems, is too busy a season for all of us pretty girls. But, fear not, dear readers, Bakezilla’s back. This frosting was for my birthday cake a few weeks ago, and while the cake was good, it was the frosting that was a real star. I wish I had layered more on, because this recipe, adapted from Shirley Corriher’s Lucious, Creamy Chocolate Icing, makes a TON. And it’s awesome. Really, really awesome.

You will need:
-12 oz milk chocolate chips
-9 oz semisweet chocolate chips
- 2 tbs brown sugar
-pinch salt
-1/2 tsp almond extract
-3 tbs light corn syrup (I promise that this isn’t the high fructose stuff that’s so bad for you found in processed food…)
-1 1/2 cups sour cream

1. Melt the chocolate most of the way, either in the microwave on 50% power or on the stovetop over medium heat. When it’s almost all the way melted, take it off the heat and stir until smooth. Don’t burn it – burned chocolate smells almost as bad as burned hair. A kitchen mistake every baker knows.

2. In a mixing bowl, stir together the sugar, salt, almond and corn syrup. Stir in the sour cream with one or two strokes. Add the melted chocolate, beat on low until very smooth. If it’s too runny, let it sit for 30-60 minutes.

Before frosting, make a soaking solution for the cake. I had never used this technique before, but this really enhances your frosting and cake’s flavors. To do so: mix together 1 cup of hot water with 1 cup of sugar until the sugar dissolves. Add in 2 tbs rum or liqueur of your choice (I like Grand Mariner). Drizzle 3-4 tbs of this over each layer of your cake before frosting it. The hot water evaporates all of the alcohol, so not to worry serving this to those who cannot have any.

To make the frosting more chocolatey, play with the quantities/types of chocolate – use dark, or use more semi-sweet and less milk. You could also use bars of chocolate chopped into little bits, but chocolate companies are making chips much more high quality than they used to (there are more options than Tollhouse! I promise!), so I think there’s no shame in using them.

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Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.